New Mexico

California Water Experts Call for Cooperation on Colorado River Impasse

Fri, 30 Jan 2026 16:32:08 GMT

There are just over two weeks left for the seven states that depend on the Colorado River to come to an agreement on how to manage its dwindling water resources. This water is critical to millions of people and agricultural acres across the river’s basin, as well as key sectors of California’s fresh produce industry.

If the states can’t agree on a management plan for the Colorado River by Feb. 14, the federal government may step in with its plans. Experts doubt those plans will solve the issues facing the Colorado River, however, and say it could likely result in decades of lawsuits and uncertainty.

While the states have been at an impasse for over two years now, California water and irrigation experts are hopeful for cooperation ahead of the deadline.

“It’s important that we remember as we move forward that we’re all in this together,” says Frank Venegas, water technician for the Fort Yuma Quechan Indian Tribe. “We have to develop partnerships. If we have some partnerships already, [we have] to make them stronger as we move forward into this next era of the negotiations.”

Venegas was one of several panelists who spoke during a Jan. 28 webinar hosted by the California Natural Resources Agency. Panelists spoke on the relevance of the Colorado River water to California, the challenges facing it, what has happened to address those challenges and what needs to happen in the future of its management.

Not Enough Water to Go Around

Seven states and Mexico depend on and share the water of the Colorado River. The states are divided into the Upper Basin (Colorado, Utah, Wyoming and New Mexico) and the Lower Basin (California, Arizona and Nevada).

However, much like the situation between the U.S. and Mexico on the Rio Grande , the Colorado River is overallocated.

Michael Anderson, California state climatologist, explained during the webinar that the average flow through the river from 1910 to 2000 was roughly 15 million acre-feet annually. The 1922 Colorado River Compact operated on this reality, stipulating that the Upper and Lower Basins would each receive 7.5 MAF annually. Of the Lower Basin’s total allocation, California receives the lion’s share at 4.4 MAF. This also makes it the largest single recipient of Colorado River water in the entire basin.

The 1922 compact granted any water over the states’ 15 MAF allocation to Mexico. The 1944 treaty between the U.S. and Mexico changed this, allocating an additional 1.5 MAF annually to Mexico. This brought the river’s total annual allocations to 16.5 MAF.

Since the early 2000s, however, average annual flow rates have been slightly over 12.5 MAF because of extended drought in the Colorado River Basin. Experts expect the stress on the river and its basin will continue due to climate change and continued warming in the West.

Anderson explains that a warmer West means more moisture will be pulled out of the landscape, including the Colorado River. At the same time, climate change means storms are bigger and more intense, as well as more spread out and less predictable. Warmer temperatures also mean that snowpacks, on which the Colorado River depends, are getting smaller and less dependable.

All these factors also compound on one another. For example, the drier things get, the more dust there is on the landscape.

“Dust from the deserts being blown up onto the snowpack makes it melt earlier, meaning you have that longer period of dryness in the basin to stress the landscape even further,” Anderson says. “So a lot of forces [are] working to make things more challenging in the basin, to be sure.”

California Produce Needs Colorado River Water

Challenges to the Colorado River Basin pose a threat to everyone and everything that depends on its water.

While roughly 40 million people across the entire basin depend on water from the Colorado River, the river’s water also makes specific sectors of fresh produce possible, particularly in California. Karla Nemeth, director of the California Department of Water Resources, points to the Imperial Irrigation District, which gets all of its water from the Colorado River Basin, as an example.

“Because they have such a long growing season with few days below freezing, the farmers in IID produce about two-thirds of the nation’s winter vegetables,” she says.

JB Hamby, vice chair of the IID board of directors and chair of the state’s Colorado River Board, quantifies the impact in another way, pointing to 600,000 acres “of highly productive farmland in production all-year round, some of the most high-value and productive in the basin.” He specifically names the Imperial Valley, Bard Valley, the land of the Fort Yuma Quechan Indian Tribe and the Coachella Valley in his example.

Robert Cheng, assistant general manager of the Coachella Valley Water District, says the area — known for its unique produce items like dates, citrus, melons and specialty vegetables — could not survive without Colorado River water.

“We really depend pretty heavily on the Colorado River Basin,” he says, noting that Colorado River water makes up 75% or more of the area’s imported water annually. “And despite holding senior Colorado River water rights, we also very much understand the importance of working these issues out collaboratively.”

Feb. 14: Deadline to a Decision

Collaboration on the Colorado River Basin has been complicated, however.

The 2007 agreement governing how water is managed along the Colorado River during times of shortages expired at the end of 2025. The 2007 rules will remain in effect until the end of the 2026 water year on Sept. 30. In what is often called “the post-2026 negotiations,” the seven basin states have been attempting to come up with a replacement management plan that all parties agree on for the past two years.

Thus far, no agreement has been reached.

On Jan. 16, the U.S. Bureau of Reclamation released its own version of a water management plan for the Colorado River in the form of a draft environmental impact statement .

“The Department of the Interior is moving forward with this process to ensure environmental compliance is in place so operations can continue without interruption when the current guidelines expire,” Andrea Travnicek, USBR assistant secretary for water and science, said in the group’s announcement from Jan. 9. “The river and the 40 million people who depend on it cannot wait. In the face of an ongoing severe drought, inaction is not an option.”

The draft environmental impact statement examines five different strategies for managing Lake Powell and Lake Mead, the two key reservoirs along the Colorado River. While USBR has not identified a preferred alternative out of the five, it has given the seven states a Feb. 14 deadline to come up with an agreement or it may select one within its jurisdiction to pursue.

According to reporting from the Los Angeles Times , some of those alternatives are alarming for California and could “lead to lengthy litigation,” according to Shivaji Deshmukh, the general manager of the Metropolitan Water District of Southern California. Metropolitan is the country’s largest water district, serving almost 20 million people, and half of those who depend on the Colorado River for water.

Cooperation is Key

Deshmukh, who spoke at the Jan. 28 webinar, outlines the importance of the Colorado River water to his largely urban constituents. However, he also stresses the importance of partnership and collaborative efforts to reduce demand and cooperate with all water users.

“We have not pitted ourselves against flows of water in the environment or for agriculture, but rather figured out ways to partner, whether it is looking at ways to partner with the state on programs to better balance water supply throughout the state of California or very unique and agency-specific partnerships with our agricultural partners, including IID, Coachella Valley and the Quezon Tribe,” he says.

“We know that without a consensus approach to these negotiations, we could be left with some really severe cuts along the river,” he adds.

All other panelists and participants also call for cooperation and collaboration among the seven states.

“We’re really focused with working across states,” says Wade Crowfoot, secretary of the California Natural Resources Agency.

“We know that the future is going to be better when the seven states actually decide the path forward versus looking to the federal government or, at worst, getting mired in litigation, which really characterized so much water management over the last century in the basin,” he says.

Hatch Heat and Sweet Onions: New Mexico’s Signature Crops Draw Seasonal Buzz

Fri, 27 Jun 2025 19:42:51 GMT

Every summer, fans of Hatch chiles count down the days until the harvest begins — typically in early August — bringing the smoky scent of roasted peppers to grocery store parking lots and farmers markets far beyond New Mexico’s borders. The seasonal frenzy has grown into a nationwide celebration, complete with an annual festival, retail promotions, roasting stations and regional pride.

But while Hatch chiles might steal the spotlight, another New Mexico staple quietly complements the heat: sweet, mild onions grown in the same fertile valleys. Together, these crops tell a story of local flavor, agricultural tradition and growing national appeal.

Hatch sweet onions

Hatch chile season might not officially begin until late July, but Melissa’s Produce says Hatch sweet onions offer retailers a flavorful head start. Available from late May through July, these sweet, yellow onions are grown in New Mexico’s legendary Hatch Valley, where rich soil and ideal growing conditions create a flavor that’s sweet, mellow and perfect for summer grilling season, according to a news release.

“Melissa’s Hatch sweet onions are the unsung hero of Hatch season,” says Robert Schueller, director of public relations for Melissa’s. “Melissa’s has seen steady sales growth year after year — proof that shoppers respond to the Hatch name, even before Hatch pepper season officially begins. For retailers, it’s a chance to spark early excitement, boost seasonal onion movement and lay the groundwork for a high-performing Hatch program.”

What makes Hatch chiles so special

Grown exclusively in the Hatch Valley of southern New Mexico, Hatch chiles thrive in the area’s unique combination of high desert climate, rich volcanic soil and temperature swings between hot days and cool nights. The terroir gives Hatch chiles their signature flavor: earthy, slightly smoky and ranging from mild to hot, depending on the variety.

While technically a type of New Mexican green chile, Hatch chiles are distinguished by their place of origin, and for some fans, no other chile compares.

Their short season, typically from August through September, adds to their allure, fueling a cult-like following among food lovers who count the days until fresh Hatch chiles are back in stores and farmers markets.

The numbers tell the popular pepper’s success as well. Chris DuBois, leader of account teams for Circana says, “Hatch chiles have been solid growers over the last year with a 13.9% sales increase over the last year (ending June 15) compared to the previous year. While their sales are substantially less than poblanos, serranos and some others, the peppers are starting to catch more consumer interest in the produce aisle. Units (i.e., number of peppers) grew 22.7%, which is a healthy rate given that average prices came down over the past year.

“In and out items such as Hatch chiles create real excitement in the store and encourage shoppers to seek out new items in produce,” DuBois says. “We also see some spikes around Hatch chile season for items that are shelf-stable throughout the year, such as Hatch chile salsa. It’s like some of the produce department promotions stimulate consumers to seek that flavor in different parts of the store. Seasonal promotions also help create excitement in the store, especially when retailers get into the game. Just like creating Valentine’s Day gifts of chocolate-covered strawberries in-store, roasting peppers can go a long way to make the store trip fun and stimulate sales.”

When asked what makes Hatch chile peppers such a sensation, Bernadette Acosta, president of the Hatch Valley Chamber of Commerce says” “Our chiles are packed with flavor because of the sun, the water, the way the water comes in and the soil. It all makes a perfect combination to make our peppers extraordinary.”

Because the pepper is seasonal and only available for a short time, some consumers buy them by the case, either pre-roasted or to roast at home and freeze for use all year.

“I know of some families who come from Texas and California and will take home 50 to 100 pounds of chiles,” Acosta says. “They’ll take them home fresh and roast later, or if they’re roasted, they’ll put them in baggies in an ice chest and put them in the freezer as soon as they get home. There’s a reason we’ve called them ‘New Mexico gold.’”

The Hatch Valley Chamber of Commerce puts on the Hatch Chile Festival each Labor Day weekend.

(Photo courtesy of Hatch Valley Chamber of Commerce)

Hatch Chile Festival

Each year since 1972, the Hatch Chile Festival transforms the small New Mexico village into a celebration of culture, community and the chile pepper that put it on the map.

The Hatch Valley Chamber of Commerce puts on the Hatch Chile Festival each Labor Day weekend; this year’s event will be the 53^rd year celebrating chile peppers as well as its farmers, big and small, Acosta says.

“A lot of small farmers, with maybe one or two acres will plant chiles. They help supplement their income by selling the chiles.

The peppers bring in visitors year round to shop the stores for preserved or frozen chile pepper products, but the festival weekend sees the true surge, with about 15,000 or more people attending, Acosta says.

Hatch is a very small town, Acosta says, so the roasting events are more of a way that the celebration has branched across the U.S. at grocery stores. Still, there are chile stores that will set up roasting events non-stop from July through the end of September.

Robert Schueller, director of public relations for Melissa’s Produce, says of the Hatch Chile Festival: “Hatch, New Mexico is a growing region, but there’s like two blocks of infrastructure, shops, restaurants, hotels… So, where do these tens of thousands of visitors hang out? Visitors bring their RVs and tents, and it becomes a large camp for three days. It makes the Gilroy Garlic Festival look like a hangout in comparison.”

For those wanting to bring the heat to their home kitchens, chefs and bloggers such as Yvette Marquez-Sharpnack are teaching fans how to roast, store and savor Hatch chiles at home.

(Photo courtesy of Yvette Marquez-Sharpnack)

Roasting at retail

Retailers like Harmons , a grocer with 20 locations spanning from northern Utah to St. George, have turned green chile roasting (the grocer celebrates a variety of chiles, not just Hatch) into an anticipated event, drawing crowds eager to experience the aroma and flavor of freshly roasted green chiles.

This year’s event will be Harmons’ 18^th year of its Harmons Chile Roast, that even includes a one-day Taste of Chile Roast sampling event. The grocer says during chile roast season, a variety of chiles (including local) are available at Harmons stores. After selecting their chiles, customers can watch as skilled on-site roasters expertly fire-roast their peppers for free, according to a news release.

Roasting adds a smoky detail and also makes the chiles easier to peel, the grocer says.

A popular part of the Chile Roast event includes chile concoctions from the Harmons kitchen such as Hatch green chile pineapple salsa, chile mac and cheese, Harmons chile cheese brats and more.

“Our annual chile roast event is a highly anticipated tradition for Harmons and our customers, bringing the community together to celebrate the incredible flavors of Hatch chiles and other chile products,” says Lori Nigh, vice president of sales for Harmons. “Our A Taste of Chile roast event is offering a unique tasting and roasting experience for our customers to sample and discover new ways to enjoy these delicious chiles.”

From flame to fork

For those wanting to bring the heat to their home kitchens, chefs and bloggers such as Yvette Marquez-Sharpnack are teaching fans how to roast, store and savor Hatch chiles at home.

Marquez-Sharpnack is an award-winning food blogger, and author of “Muy Bueno, Latin Twist” and “Muy Bueno Fiestas.” She is the founder of MuyBuenoBlog.com, where she shares cherished Mexican family recipes, cultural traditions and travel stories.

“Hatch chile season is something I look forward to every year,” Marquez-Sharpnack says. “Growing up in El Paso, Texas, I was surrounded by the intoxicating aroma of roasting chiles — whether it was my grandma using a comal for her salsa casera, my mom roasting under the broiler, or now, me roasting Hatch and Pueblo chiles over an open flame right in my Colorado kitchen. That scent of popping, blistering chiles still brings back memories of home, family and tradition.”

Marquez-Sharpnack says she has watched the demand grow beyond the Southwest.

“It’s amazing to see how Hatch chiles have gone from being a regional treasure to a national obsession. Every August, I see grocery stores all over the U.S. advertising Hatch chile roasting events. I’ve even had followers as far as the East Coast asking me where they can get their hands on fresh Hatch chiles — and how to roast them at home!”

Marquez-Sharpnack says in Colorado, many stores now host outdoor chile roasts, complete with huge rotating drums and the irresistible scent of charred chile in the air.

“It’s not just a shopping trip — it’s an event. Families line up to get their freshly roasted chiles by the case,” she says.

Once home, consumers can choose from Marquez-Sharpnack’s recipes to create their own Hatch chile traditions.

New Mexico is a summer onion powerhouse

Thu, 25 Jul 2024 20:16:48 GMT

New Mexico is onion central in June and July.

Last year, the USDA reported that New Mexico accounted for 46% of domestic-grown onion truck shipments in June, 51% in July and 21% in August.

Average monthly per-carton shipping point prices for New Mexico onions during 2023 were $17.29 in June, $16.21 in July and $15.28 in August. Those price points were down slightly from 2022, when average per-carton prices for New Mexico onions were $17.78 in June, $20.23 in July, and $20.31 in August.

According to New Mexico State University, the state typically grows 7,000 to 8,000 acres of onions, producing 160,000 to 180,000 tons at a value of $40 million to $55 million. According to university specialists , the per-acre yield averages 920 50-pound sacks per acre.

Growers in New Mexico harvest onions from May 20 to Sept. 15, according to the New Mexico State University onion website.

University onion specialists say New Mexico grows three separate onion crops: fall-seeded, transplanted and spring-seeded.

The fall-seeded crop is planted from Sept.15 to Oct. 15 and harvested May 15 to June 20.

The transplanted crop is seeded from Oct. 1-20 in southern New Mexico and from Nov. 15-30 in Arizona or South Texas. Transplants are placed from Feb,1 to March 1 and harvested from June 20 to July 10.

The spring-seeded crop is planted from Jan. 15 to March 1 and harvested from July 5 to Aug. 15, according to university specialists.

In 2023, the USDA reported that truck shipments of New Mexico onions totaled 9.5 million 40-pound cartons, up from 8.165 million 40-pound carton equivalents in 2022.

New Mexico onion shippers report strong quality

Mon, 08 Jul 2024 12:23:36 GMT

The New Mexico onion season was off to a strong start in early July, shippers and USDA numbers report.

The USDA indicated that New Mexico onion shipments for the week of June 23-29 totaled 912 (40,000-pound) truckloads or about 48% of the total domestic truck shipments of onions that week.

Season-to-date shipments of New Mexico onions through June 29 were 4,298 truckloads, up 19% compared with the same time a year ago.

Brandon Barker, vice president of Barker Produce, Las Cruces, N.M., said on July 2 that the state’s onion harvest was close to halfway finished. Yields have been good this year, and supply of the state’s onion is projected through the end of August, he said.

Demand, retail programs and price contracts have been strong, Barker said, with the yellow onion market a little more sluggish than the red and white onion markets.

“It’s been a good year for us,” he said.

Chris Franzoy, president of Legacy Fresh LLC, Deming, N.M., said he was happy with the quality of New Mexico’s onions. The company is packing red, yellow and white onions.

“We service basically every market from retail to food service, as well as processors,” he said.

Franzoy said Legacy Fresh was finishing up the intermediate transplants and moving into its direct-seeded spring-planted onions.

“They’ve got nice healthy tops, and we expect to have good quality all the way through,” he said.

Overall domestic supply of onions could drop later in July, which may result in higher shipping point prices, he said.

Franzoy, a fourth-generation farmer whose family operates Billy the Kid Produce, along with his wife, Tammy, launched Legacy Fresh to serve as the marketing arm of Billy the Kid.

The company’s growing operation spans about 3,000 acres, and its packing facility can pack up to 30 full truckloads on a daily basis, Franzoy said.

“We’re very happy to be back at the farm and promoting New Mexico onions,” he said.

San Luis Valley potato suppliers anticipate good year in 2020

Fri, 23 Sep 2022 19:00:20 GMT

Potato marketers in the San Luis Valley can expect a “really strong” crop this year, said Jim Ehrlich, executive director of the Monte Vista-based Colorado Potato Administrative Committee .

“We have had more growing degree days because of warmer temps, so the crop is at least a week ahead of average,” he said.

Weather hasn’t presented issues this year that it has in the past, Ehrlich said.

“We have been experiencing drought conditions so have not experienced severe weather damage from storms, with the exception of an early hail storm on June 6,” he said.

As a result, there has been less leaf disease in fields, Ehrlich noted.

There was one instance of frost July 1 that “flirted” with some fields, he said.

“If you had both the hail and frost, then your crop is average at best,” he said.

That shouldn’t be the case this year, Ehrlich said.

“If we have good harvest conditions, we should have a very good crop,” he said. “Harvest has begun on a very limited basis and will start in force in early September, about a week early.”

Acreage is up 4% over last year, he said. In 2019, the San Luis Valley had 49,500 potato acres and Colorado, about 54,000, according to the U.S. Department of Agriculture.

“Mother Nature provided a very good growing season,” said Eric Beck, marketing director of Idaho Falls, Idaho-based Wada Farms Marketing Group . “We anticipate a good crop with consistent quality that will provide customers with good potatoes for the entire 2020 season.”

Everything looked positive in mid-August, said Jamey Higham, CEO and president of Monte Vista-based Farm Fresh Direct LLC .

“Overall, this year’s crop appears to be good quality and with decent yields,” he said.

Phoenix, Ariz.-based Epic Produce Sales started its russet harvest by Aug. 21 in the San Luis Valley, said Art Miller, owner.

“Sizing looks good, a little bigger than last year,” he said. “Acreage is up a bit. Some farmers went to hemp and I don’t think it worked out well, because they came back.”

Epic Produce Sales has potatoes from about 2,400 acres in the area, Miller said.

“Weather was beautiful, a really good growing season,” he said. “They had a little hail early, but no real damage.”

Suppliers can expect healthy markets, as the deal gets going, Miller said.

“I know Oregon and Washington are going, but we’ve had such a big demand, I don’t think there’s gonna be a drop in demand anytime soon,” he said. “We’ve had more customers than potatoes.”

Jed Ellithorpe, marketing director with Center, Colo.-based Aspen Produce LLC , described the upcoming crop as likely to be “one of the best quality crops I have seen in years.”

Yields and sizing should be “at least average or maybe a little above,” said Bill Metz, co-owner of Monte Vista-based Metz Potato Co ., which has about 1,000 acres of norkotah and canela russet potatoes.

“Growing conditions have been hot and dry — we really haven’t had any rain; I think we’re in good shape,” he said.

Metz was looking to start digging around Sept. 1 and last until about Oct. 10, or “about usual,” he said.

Les Alderete, general manager of Center, Colo.-based Skyline Potato , said he anticipates a normal crop.

“The crop is looking good,” he said. “I think we will see a normal yield and size profile this year.”

The situation was similar for Houston-based MountainKing Potato, which supplies spuds out of the the San Luis Valley.

“Our Colorado crop looks excellent,” said Andreas Trettin, marketing director.

“In fact, it’s the best we’ve has seen in years. The quality, sizing, and yields all look very promising.”

All signs point to an “excellent” crop, said Kevin Wright, director of account management-West at Bancroft, Wis.-based RPE Inc. , which has marketed San Luis Valley potatoes for nearly a decade.

“We did have some weather issues early on that had an effect to some degree but, overall, we are very excited about this year’s crop,” he said.

“We are expecting a better yield and better average-size profile compared to last year’s crop. Quality has been very good prior to previous years and expectations are as good or better for this year.”

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New Mexico onions — Building on exceptional 2019

Fri, 23 Sep 2022 18:55:55 GMT

By any measure, 2019 was an exceptional year for New Mexico onion marketers, and the outlook for 2020 is again calling for good sizing and quality, suppliers say.

New Mexico accounted for 8.4% of total U.S. onion shipments in 2019, according to statistics from the U.S. Department of Agriculture. That compares with 8.59% of domestic shipments in 2018, according to the USDA.

New Mexico’s harvested onion acreage in 2019 was 6,600 acres, down from 7,100 acres harvested both in 2018 and 2017.

However, the value of the 2019 New Mexico onion crop was up sharply compared with 2018. With a value of $102 million in 2019, New Mexico’s crop value was up 29% compared with $79.5 million in 2018.

Yields of New Mexico onions in 2019 were 605 cwt., up from 590 cwt. in 2018 and 680 cwt. in 2017. Total onion production in New Mexico was 3.99 million cwt., down from 4.19 million cwt. in 2018 and much lower than 4.8 million cwt.

2019 review

At 7.94 million 50-pound sacks, the New Mexico crop was slightly lower than 8.1 million 50-pound sacks in 2018, statistics show.

Growers had a historically good year for pricing in 2019. The USDA Market News Service reported that prices for yellow jumbo onions traded in a range of $12-20 per 50-pound sack from early June to mid-August.

By way of contrast, the USDA said New Mexico yellow jumbo onion prices in 2018 traded at $6-8 per sack in the same time frame. Growers generally plant about 70% yellow onions, with the balance split between reds or whites.

2020 outlook

“Harvest is underway here in New Mexico, and the crop looks fantastic,” said Chris Franzoy, CEO and president of Young Guns Inc. , Hatch, N.M. Billy the Kid Produce LLC, Deming, N.M., is the family’s partner company.

While 2019’s market performance for New Mexico onions was “one for the record books,” Franzoy said he expects this year’s crop to move out with big demand.

“We’re optimistic this market will be decent all the way through the summer,” he said.

Weather has been conducive to good quality, he said, and overall acreage could be similar to a year ago.

Retail sales have been strong and that is expected to continue, he said.

“We’ve had phenomenal weather here in New Mexico, much better than last year’s weather, and we see the onions sizing very well,” he said.

Jack Humphreys, owner of Zia Onion Sales and Fishing Expeditions, Costilla, N.M., said the firm will have good supplies of New Mexico onions though mid-August, with good sizing expected this year.

Harvest began about May 15 for Barker Produce, said Brandon Barker, president of the Las Cruces, N.M.-based firm.

Barker Produce should have similar acreage to a year ago, and Barker also said the state’s onion acreage was expected to be about the same as 2019. Sizing will be strong, Barker said.

“It will be a good mix for the first few weeks and then we’ll have a little bigger onions toward the end of June and then the first of July,” he said.

“We’ll start off with a little smaller onions and move up as July goes on.”

The firm will have New Mexico onions into August.

Steven Smith, president and owner of National Onion Inc ., Las Cruces, said the company will offer Mexican onions through early July but will not source any New Mexican onions this year because of a grower death.

The firm will offer Northwest storage onions by late August, he said.

On May 28 this year, the USDA reported prices of $9-11 per 50-sacks of New Mexico yellow onions.

Expectations

Despite the slowdown in onion foodservice business related to COVID-19, Barker said the market outlook is positive.

“I think we’re going to be better than most people were expecting,” Barker said.

“You know, with everything going on, I think we thought it was going to be tough, but now the economy is opening up, and actually the last couple of weeks have been way better than expected,” he said. “It’s good quality and people are really starting to come our way. It’s been a good thing.”

Barker said he expects to foodservice demand will get “better and better as the economy continues to open up.”

Franzoy said the country’s reopening is encouraging.

“We do remain optimistic that things will get going fairly soon,” he said. “And if most of America feels the way I do about this, then we expect huge support (for restaurants),” he said.

Related:
Virtual tours and demos, wine and food: Industry responds to crisis
COVID-19’s effects on onion market expected to lighten over summer
Newest FreshFacts report puts sales in COVID-19 context

Bronx-based Trucco expands with N.J. kiwifruit facility

Fri, 23 Sep 2022 21:37:32 GMT

Bronx, N.Y.-based Trucco has opened its first wholly owned facility dedicated to kiwifruit in Vineland, N.J.

The facility will serve as the hub of Trucco’s kiwifruit business, according to a news release. Trucco receives imports from Italy, Chile, New Zealand and Greece for storing, repacking and managing distribution to retailers.

“To best service our partners and support the changing demands of their business, we decided to open our new facility, where we are exclusively focused on kiwifruit, quality, modernization and service,” Nick Pacia, president of Trucco, said in the release.

The 70,000-square-foot distribution center was completed in late 2018 and is just off Route 55.

There’s a packing room with several automated packing lines and four cold-storage rooms that can handle more than 2,500 pallets combined. The facility also includes a quality-control lab for testing and monitoring kiwifruit.

The expansion reflects growth in the kiwifruit segment, among growth in other areas in the industry and company, according to the release.

Trucco’s kiwifruit facility is an extension of its KiwiStar business and Zespri SunGold distribution partnership.

Related news:

Top retailers in the Southwest by market share

Tue, 15 Nov 2022 07:42:31 GMT

Each year, The Shelby Report showcases valuable retail market share data. In the interactive map below, find each major market around the Southwest. Also, highlighted are the major cities in each market.

All markets are “labeled” or identified by their primary state (with metros or key cities). Percentages are estimates based on annualized sales, industry data, institutional research and store footprints. Shares are updated as market metrics dictate and retailers supply their store lists.*

Market shares are for chains, independents and/or the wholesalers (voluntary or cooperative) which supply them within each region’s distribution area, extending well beyond typical metros or CBSAs. Each market is defined by the sphere of distribution, not by a rigid geographic boundary.

Major cities in each market:

Colorado/Wyoming/Nebraska/South Dakota - Denver, Boulder, Colorado Springs,
Ft Collins, Pueblo, Grand Junctiion, Cheyenne
West Texas/New Mexico/Colorado/Kansas - Albuquerque, Santa Fe, Las Cruces, El Paso, Amarillo,
Lubbock, Wichita Falls, Abilene, Odessa
South Texas - San Antonio, Austin, Waco, Laredo,
Corpus Christi, McAllen, Brownsville
North Texas/Louisana/Arkansas/Oklahoma - Dallas, Fort Worth, Tyler, Longview, Shreveport
East Texas/Louisiana - Houston, Pasadena, Galveston, Bryan,
Beaumont, Port Arthur, Lake Charles
Oklahoma - Oklahoma City, Tulsa
Springfield, MO - Springfield, MO; Fayetteville, Bentonville, AR

New Mexico onions saw price jump, volume decline in 2022

Mon, 19 Jun 2023 19:10:32 GMT

New Mexico onion shippers enjoyed a good price year in 2022 compared with 2021, USDA data shows.

The USDA reported the season-starting fob price for New Mexico onions was $17.42 per carton for the week of June 4 last year, up from $10.88 per carton on June 5, 2021. The season-ending reported price for New Mexico onions in 2022 was recorded at $20.69 per carton on Aug. 30, up from $11.31 per carton at the same time the previous year.

The higher onion prices were accompanied by lower volume, according to USDA truck shipment stats.

New Mexico truck shipments of onions totaled 326.6 million pounds (8.17 million 40-pound cartons) in 2022, down 26% from 440 million pounds (11 million cartons) in 2021 and down 22% from 415.3 million pounds (10.4 million cartons) in 2020, the USDA said.

In 2022, New Mexico onions were shipped from May into October, with peak volume in June and July.

New Mexico accounted for 8.3% of U.S. onion shipments for all of 2022, with the state holding a 41% share of U.S.-grown volume in June and a 45% share of U.S.-grown volume in July, according to USDA statistics.

Average weekly fob prices for 2022:

6/4/22	$17.42
6/11/22	$17.63
6/18/22	$17.56
6/25/22	$17.63
7/2/22	$18.44
7/9/22	$19.75
7/16/22	$20.88
7/23/22	$20.44
7/30/22	$19.56
8/6/22	$19.75
8/13/22	$20.69
8/20/22	$20.69

Source: USDA